Blondies Blends

my own creations

Blondie’s Blend;

(this doesn't upscale well)

4 tsp cinnamon 

3 tsp ginger 

1/2 tsp nutmeg  

1 tsp cardamom 

1/4 tsp allspice 

1/4 tsp cloves 

 

Blondie in Everything;

2 Tbsp poppy seeds

1 Tbsp sesame seeds

1 Tbsp black sesame seeds

1 Tbsp dried minced garlic

1 Tbsp dried minced onion

2 tsp kosher salt

NEXT TIME UP THE BLACK INGREDIENTS AND USE MALDON SALT INSTEAD OF KOSHER

 

Blondie in Onion Soup Mix;

1/2 cup dried onion flakes

2 teaspoons beef bouillon granules or boullion (see note)

2 teaspoons onion powder

1/2 teaspoon ground sage

1/2 teaspoon paprika

1/4 teaspoon freshly ground black pepper (7 twists)

1/4 teaspoon sugar 

1/4 teaspoon salt (7 twists)

Blondie Remembers Tacos;

1 Tbsp Chili powder

1/2 Tbsp Chipotle chili powder

1/2 Tbsp Cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried oregano

1/2 tsp paprika

1/4 tsp cayenne pepper

1/2 tsp salt

1/2 tsp pepper

Blondie in China - 5 Spice;

1 Tbsp cinnamon

1 Tbsp cloves

1 Tbsp fennel

1 Tbsp Szechwan peppercorn powder

1 Tbsp star anise

Blondie in Lebanon - 7 Spice;

1 Tbsp Allspice

1 Tbsp ground coriander

1 Tbsp cinnamon

1 ½ tsp black pepper

1 ½ tsp ground cloves

1 ½ tsp cumin

1 ½ tsp ground nutmeg

 Five-Spice Powder

Grind 2 tablespoons fennel seeds, 1 tablespoon Sichuan or black peppercorns, 1 1⁄2

teaspoons whole cloves, 6 star anise pods, and one 3inch cinnamon stick to a fine

powder. Makes about 1⁄4 cup.

You can turn any of these into a rub by combining 1 tablespoon or more of the spice mix with 1 tablespoon salt; you can also add some brown sugar if you like, up to 1 tablespoon for each of the recipes here.

1. Curry Powder

Put 1 tablespoon each black peppercorns, coriander seeds, ground turmeric, and

ground ginger in a dry skillet with 1 teaspoon each cumin seeds, fennel seeds, and

ground fenugreek. Toast over medium heat, shaking the pan, until fragrant, 3 to 5

minutes. Let cool, then grind to a fine powder. Makes about 1⁄4 cup.

2. Chili Powder

Put 2 tablespoons ancho, New Mexico, or other mild chile powder, in a dry skillet over

medium heat. Add 1 tablespoon dried oregano (preferably Mexican), 2 teaspoons each

cumin seeds and coriander seeds, and 1⁄2 teaspoon each cayenne and black

peppercorns. Toast, shaking the pan, until fragrant, 3 to 5 minutes. Let cool, then grind

to a fine powder. Makes 1⁄4 cup.

3. Jerk Seasoning

Grind 1 table spoon allspice berries, 2 teaspoons dried thyme, and 1 teaspoon black

peppercorns to a fine powder. Combine with 2 tablespoons salt, 1 tablespoon each

paprika and sugar, 1 teaspoon cayenne, and 1⁄4 teaspoon freshly grated nutmeg.

Makes about 1⁄4 cup.

5. Garam Masala

Put the seeds from 10 cardamom pods and one 3-inch cinnamon stick in a dry skillet

over medium heat with 1 tablespoon each cumin seeds and fennel seeds, 1 teaspoon

whole cloves, and 1⁄2 teaspoon freshly grated nutmeg. Cook, shaking the pan, until

fragrant, 1 to 2 minutes. Let cool, then grind to a fine powder. Makes about 1⁄4 cup.

6. Za’atar

Toast 2 tablespoons sesame seeds in a small dry skillet over medium heat until

fragrant and golden, 5 to 8 minutes. Crush 1 tablespoon dried thyme between your

fingers into a small bowl. Add the sesame seeds, 1 tablespoon ground sumac, and salt

and pepper to taste; stir to combine. Because of the sesame seeds, refrigerate for up to

several weeks. Makes 1⁄4 cup.

7. Baharat

Grind 2 teaspoons black peppercorns, 1⁄2 teaspoon each whole cloves, cardamom

seeds, cumin seeds, coriander seeds, and allspice berries to a fine powder. Put in a

small bowl with 2 teaspoons paprika and 1⁄2 teaspoon each ground ginger, cinnamon,

and nutmeg; stir to combine. Makes about 3 tablespoons.

8. Ras El Hanout

Stir together 1 teaspoon each black pepper, paprika, ground ginger, coriander,

cinnamon, cardamom, turmeric, and freshly grated nutmeg. Add 1⁄2 teaspoon each

cayenne, ground fennel seeds, allspice, and cumin, and 1⁄4 teaspoon ground cloves and

stir to combine. Makes about 3 1⁄2 tablespoons.